Cathy’S Sherried Tomato Soup

• 6 Tablespoons Melted Butter
• 1 whole Medium Onion, Diced
• 1 bottle (46 Oz.) Tomato Juice
• 2 cans (14 Oz. Cans) Diced Tomatoes
• 1 Tablespoon (up To 3 Tablespoons) Chicken Base
• 3 Tablespoons (up To 6 Tablespoons) Sugar
• 1 pinch Salt
• Black Pepper To Taste
• 1 cup Cooking Sherry
• 1-1/2 cup Heavy Cream
• Chopped Fresh Parsley
• Chopped Fresh Basil

1. Saute diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry and cream and stir. Add in parsley and basil to taste.
2. Adjust other seasonings and serve with yummy, crusty bread on a cold blustery, dreary, depressing, rainy, snowy day. Then close your eyes.
3. And give thanks for soups like this.

butter, onion, tomato juice, tomatoes, chicken, sugar, salt, black pepper, cooking sherry, heavy cream, parsley, fresh basil

Taken from tastykitchen.com/recipes/soups/cathye28099s-sherried-tomato-soup/ (may not work)